What can I use in a recipe instead of corn syrup?!


Question:

What can I use in a recipe instead of corn syrup?



Answers: If light corn syrup is not available, you can substitute a sugar syrup made with 1-1/4 cups sugar and 1/3 cup water, boiled together until syrupy

nfd? maple syrup There are two types: dark corn syrup is dark brown and has a slight molasses flavor, while light corn syrup is almost clear and has a more delicate flavor. The two can be used interchangeably in many recipes. Karo is a well-known brand. Store corn syrup at room temperature. Substitutes: golden syrup (Substitute measure for measure) OR honey (This is sweeter than corn syrup, but substitute it measure for measure.) OR molasses (Substitute measure for measure.) Depends upon what you're making...

Fudge? The corn syrup helps prevent the fudge from crystallizing too soon which creates a grainy texture. We can give you a much better answer if we know what the recipe is. For some, it could be molasses or sorghum; others a simple syrup; others sugar and a liquid, etc.

I'll look back soon to see if you tell us what your recipe is for. honey
maple syrup
sugar
sugar substitute
brandy
depends what your making. Not sure what you need a substitute for. Are you trying to remove sugar from your recipe or corn products? Here is a corn syrup substitute from Cooks.com. It's for light corn syrup.

LIGHT CORN SYRUP SUBSTITUTE

2 c. white sugar
3/4 c. water
1/4 tsp. cream of tartar
Dash of salt

Combine all ingredients in a heavy, large pan. Stir and bring to a boil. Reduce heat to a simmer and put cover on it for 3 minutes to get sugar crystals off the sides of the pan. Uncover and cook until it reaches soft ball stage. Stir often.
Cool syrup and store in a covered container at room temperature. It will keep for about 2 months. Makes almost 2 cups. If you are in the UK use golden syrup.



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